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INGREDIENTS
1.5 CUPS RICOTTA CHEESE
1 LEMON, ZESTED
1 TBSP LEMON JUICE
2 TSP SEA SALT
2 TSP PEPPER
1 CUP GRAPES, HALVED
3 TBSP OLIVE OIL
2 TBSP THYME SPRIGS
1 TBSP ROSEMARY SPRIGS
1 WHOLE GRAIN BAGUETTE
2 TSP 5-BLEND PEPPERCORNS
2 TBSP HONEY

PREPARATION
Preheat oven to 400 degrees. Toss the halved grapes (can be red and/or white) with 2 tbsp olive oil, 1 tsp salt, 1 tsp pepper, 1 tbsp of rosemary sprigs and 1 tbsp of thyme sprigs. Spread in a baking dish in an even layer. Bake until the grapes brown slightly and release juices, about 30 minutes.
While the grapes are baking, mix the ricotta cheese with lemon zest, lemon juice, 1 tbsp honey, 1 tsp salt and 1 tsp of pepper and set aside. Use a grill pan on the stove, set to medium-high heat. Slice the baguette on an angle into 1/2 inch thick slices. Brush both sides with remaining 1 tbsp of olive oil and cook 1 minute each side on a grill pan. You can also bake in the oven for about 10 minutes, rotating halfway through.
Spread the lemon ricotta mixture on each piece of bread. Top with the warm roasted grapes. Top the grapes with the remaining tablespoon of thyme, flaky sea salt and a drizzle of honey. Enjoy with a glass of Kiepersol Tjaila or your favorite Kiepersol wine!

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